A U.S. food manufacturer producing a shelf-stable salad dressing experienced inconsistent product quality: some bottles remained mixed during storage, while others showed visible oil separation on the shelf. Internal investigation revealed the existing process could not reliably emulsify oil droplets to the required single-digit micron size, creating batch-to-batch variability.
The processor required a consistent high-shear emulsification solution that could deliver uniform droplet size and stable shelf performance without forcing a major redesign of existing production equipment.